In my short time as a blogger, I have made an awful lot of posts about the awesomeness of the turkey burger. I love burgers and all that you can do with them; as evidenced by the chipotle corn guys, the little burgers that could, and my regular and effusive discourse on the magic of the spinach and feta guys. You may ask: why always turkey? I would like to attribute it to my focus on calories, cholesterol, saturated fat, and more, but that isn’t the case. I spent a decade and a half as a vegetarian and grew up without red meat. So when I reintegrated animal proteins into my diet per the doctor’s orders a few years back, I managed to develop a taste for chicken and turkey, but still can’t do red meat. I try. I really do. But I just don’t like it. I realize that to many, that is sacrilegious. Sorry.
But the little gobbler that should have been our country’s national bird really is tasty–and it is far healthier than the cute little guys that say moo. Therefore, expect to read more about turkey and to never hear about red meat. However, you probably know better than I that you can use ground beef in lieu of my ground turkey. Remember, we are in the business of re-imagining here.
Enough defense of turkey and more about the basil, oregano, feta turkey meatballs we made to accompany the pesto penne perfection. I can’t decide whether the five ingredients really did combine to create perfection or whether it was because my best girlfriend was there to cook them that led to such wonderful little bites of awesome. I certainly am no expert on meatballs (I think my first meatball was consumed when I was 27), but these little treats are not your typical heavy meatball. They are light, flavorful, and the perfect accompaniment to pasta or served as an appetizer or game day treat. I can’t wait to try them as a burger!!!!
Basil, Oregano, and Feta Turkey Meatballs:
- 1 pound lean ground turkey
- 4-6 ounces reduced fat feta cheese (the amount depends on your preference)
- 2-3 tablespoons of dried basil (sorry for the ambiguity….I dumped)
- 2-3 tablespoons of dried oregano
- a dash of salt
- a number of grinds from the pepper grinder
- 1 egg
- Throw in the turkey and add the feta. Mix to your liking and add more feta if you wish.
- Add in your desired amount of basil and oregano. (Use your re-imagining powers!!)
- Add salt and pepper.
- Crack the egg on top.
- Mix it all up, then form into ping pong ball sized meatballs.
- Heat a non-stick skillet on medium/medium-low sprayed with Pam or given a drizzle of olive oil. (Pam = less mess, but olive oil = crispier crust. Pick you poison.)
- Call your best girlfriend who lives 1,500 miles away and have her come over to cook your meatballs.
- Cook over medium/medium-low heat until the sides are slightly browned. Be sure not to use too high of a heat to scorch the outsides while leaving the insides uncooked. We are going for even-steven in the cooking department here.
- Do the “cut one open” check to make sure they are cooked through. Then taste it to make sure they are delicious.
- Serve and enjoy.